Grizzman wrote:
> If you go here you can get many of their recipes
>
> http://www.olivegarden.com/ourpassio...content=search
>
> Grizzman
>
That site features the same "booklet" of recipes I was given

Jill

> jmcquown wrote:
>> I don't care much for chain restaurants and hadn't been to an Olive
>> Garden in at least 10 years. Our experience last weekend at the one
>> next to our hotel in Huntsville was pretty good. The food was good,
>> the server was excellent. I ordered the minestrone as a substitute
>> because I don't like salads. John had salad and their stuffed
>> chicken marsala with garlic mashed potatoes. I had crab and shrimp
>> ravioli. Darned tasty stuff.
>>
>> The server overheard me talking about recreating some of this at
>> home. Minestrone is easy but I really liked the taste of this.
>> Without a word he brought me a booklet with some of their Tuscany
>> recipes. I just got home yesterday so I haven't tried them but I
>> thought I'd share a couple with you. These aren't from a "copycat"
>> site.
>>
>> Risotto with Spring Vegetables
>>
>> 1/4 c. extra virgin olive oil
>> 1 c. yellow onion, finely diced
>> 2 c. arborio rice
>> 1/2 c. dry white wine
>> 8 cups chicken broth
>> 1/2 lb. asparagus, bottom ends removed
>> 1 medium yellow squash
>> 1 c. peas, frozen
>> 1/2 c. butter
>> 1-1/2 c. Parmesan cheese
>> Freshly chopped parsley
>>
>> Simmer broth in a medium saucepan; set aside. In a stockpot, heat
>> oil over medium heat. Add onions; cook 3 minutes or until soft.
>> Add rice and coat thoroughly; cook 1 minute. Add wine to rice
>> mixture and stir until absorbed. Add 1/2 cup of broth to the
>> mixture. Stir frequently to avoid sticking. Once absorbed, add
>> another 1/2 cup of broth; stir frequently. Repeat process until 4
>> cups of broth have been absorbed. While the rice mixture is
>> cooking, cut the asparagus into 1-inch pieces. Cut the squash into
>> 1-inch by 1/4-inch sticks. Add the squash, asparagus and peas to
>> the BROTH pot. Cook 3 minutes. Remove the vegetables and add to
>> the rice mixture. Add broth 1/2 cup at a time until desired
>> creaminess. When the broth is absorbed into the rice mixture, add
>> butter and cheese. Salt & pepper to taste. Sprinkle with parsley.
>> Finished risotto is creamy and the rice is firm.
>> Cook time: 30 minutes. Serves 6
>>
>> Fettucini with Shrimp and Zucchini
>>
>> 1 lb. Fettucini, dry
>> 1/2 c. extra virgin olive oil
>> 1 Tbs. garlic, chopped
>> 2 Tbs. parsley, chopped
>> 1 medium zucchini
>> 1 lb. large shrimp
>> 1 c. dry white wine
>> 3/4 tsp. salt
>> 3/4 tsp. black pepper
>> 4 Tbs. butter
>> 6 lemon wedges
>> chopped parsley for garnish
>>
>> Cut zucchini into 2-inch by 1/4-inch sticks. Peel and devein
>> shrimp. Cook fettucini per package directions. While pasta is
>> cooking, heat oil in a large saute pan over medium heat. Add the
>> chopped garlic and parsley. Cook for 1 minute. Add zucchini. Cook
>> additional minute. Add the shrimp, wine, salt, pepper and butter.
>> Stir well and cook shrimp about 5 minutes or until they are no
>> longer opaque. Add the drained pasta to the mixture and toss to
>> mix. Season with additional salt & pepper to taste. Use tongs to
>> pull the pasta and veggies onto the serving platter. Squeeze two
>> lemon wedges over the dish; garnish with parsley.
>> Cook time: 20 minutes. Serves 4
>>
>> Jill